Dry-brined bird: This 20-pound turkey was rubbed with salt and placed in a refrigerator for two days before being roasted. The dry-brine technique creates a golden-brown skin and juicy, flavorful meat.
Dry-brined bird: This 20-pound turkey was rubbed with salt and placed in a refrigerator for two days before being roasted. The dry-brine technique creates a golden-brown skin and juicy, flavorful meat. Roberto Rodriguez St. Louis Post-Dispatch/TNS
Dry-brined bird: This 20-pound turkey was rubbed with salt and placed in a refrigerator for two days before being roasted. The dry-brine technique creates a golden-brown skin and juicy, flavorful meat. Roberto Rodriguez St. Louis Post-Dispatch/TNS

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